This frosty coffee punch is made with cold brew coffee and French Vanilla ice cream. It's perfect for showers, brunches, and any kind of party. It's also easy to make ahead, freeze, and serve later!
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I like making my own Homemade Cold Brew Coffee. Using this simple recipe is more economical, and I know exactly what's in it. All it takes is a cold-brew appliance or glass jar with lid, coffee grinds, water, and a little time as it brews in the refrigerator.
Just a note: a cup of cold brew has more caffeine than a regular cup of coffee.
This creamy punch recipe is always a favorite with party guests, no matter the occasion. It packs a punch of coffee flavor that awakens the taste buds and the body with a subtle burst of caffeine. The main ingredient is the flavor of Instant Espresso Powder and a cold brewed coffee, homemade or store-bought.
The French vanilla ice cream mildly adds more vanilla flavor. It's just the right amount.
Punch
Water - to dissolve the sugar in the simple syrup.
Granulated white sugar - heat it with water until a simple syrup forms.
Vanilla extract - use the best brand for more vanilla flavor.
Cold-brew coffee - a homemade or store-bought brand; this is cold, strong coffee stronger than regular coffee.
French vanilla ice cream - adds more sweet creaminess to the milk and coffee syrup because it is made with egg yolks, hence the yellow color. According to @thekitchn, the vanilla flavor has nothing to do with the difference between regular vanilla ice cream and French vanilla ice cream.
Whipped Cream Topping
Heavy whipping cream - whipped into a fluffy mound to pile on top of the punch.
Powdered sugar - to sweeten the whipped cream.
Espresso powder - sprinkled on top as a garnish, optional.
See the recipe card for quantities.
Instructions
This recipe requires little preparation, especially when the first 4 steps are prepared ahead of time and then refrigerated or frozen until party time!
Step 1: Pour water into a small saucepan, place it on the stove, and turn on the heat.
Stir sugar into hot water until sugar melts and slowly simmer for 1 minute; set aside.
Step 4:Mix the simple syrup and the Espresso coffee together to make a coffee syrup. Stir and let cool for a few minutes.
Step 5: Pour the milk into the punch bowl or large container and stir in the coffee concentrate and vanilla. (You can store this in the freezer until ready to serve, then defrost until partially thawed or fully thawed and continue with the rest of the instructions.)
Step 6:Add the ice cream, one scoop at a time, to the punch mixture and stir, allowing the ice cream to melt into the punch as it sets.
Whipped Cream
Step 1: Whip the cream in a medium bowl with a mixer until it thickens.
Step 2: Add the powdered sugar and whip some more until light and fluffy peaks form.
Step 3: Top the punch with dollops of whipped cream and sprinkle with espresso powder.
Hint: To make an icy or frosty coffee punch, freeze the combined punch ingredients, steps 1 through 6, in a large container for a few hours before adding them to the punch bowl.
Substitutions
For a sugar-free punch, use sugar-free ice cream and a sugar substitute.
Use decaffeinated coffee or half-decaff in your cold brew to lower the chance of the caffeine jitters.
Variations
To suit your taste, you can use your favorite ice cream flavor, such as plain vanilla, chocolate, caramel, or coffee ice cream (for more coffee flavor), instead of French Vanilla.
Before serving, garnish with sprinkles of cocoa powder, chocolate syrup, or caramel syrup before and/or after adding the dollops of whipped cream.
Pour some of the milk and coffee syrup mixture into an ice cube tray and freeze; stir the coffee milk ice cubes into the punch before the ice cream and topping are added for an iced coffee punch.
Storage
Before adding the ice cream or whipped cream, place the punch ingredients in the refrigerator in an airtight container until ready to serve or in the freezer. If the punch is frozen solid, allow a few hours to defrost.
Refrigerate or freeze the leftover coffee punch in individual servings for a little lagniappe later. The ice cream will probably be melted into the punch, but that's okay. It's just as tasty as when it's first served.
Top tip
Make batches of the coffee syrup and store them in the refrigerator for a few days or in the freezer for several weeks before adding to the milk and vanilla to make party time preparation even more effortless.
FAQ
How do you make a coffee punch?
You can make coffee punch with coffee, milk, sugar, and ice cream. Just blend together and serve.
Can I make a flavored coffee punch?
Yes, you can make your own unique-flavored batch of punch by adding different-flavored coffees and ice cream.
Do all coffee punches have the same ingredients?
Most coffee punches contain the essential ingredients of coffee, milk, sugar, and ice cream; different combinations of flavored coffees and ice cream can make each batch of punch a distinct experience.
Related
Looking for other drink recipes like this coffee punch? Try these:
This frosty party punch is made with cold brew coffee and French Vanilla ice cream. It's perfect for showers and brunches. So easy to freeze and serve later!
Total Time:30 minutes
Yield:24 - ½ cup servings 1x
Ingredients
UnitsScale
Punch
3 tablespoons water
½cup granulated white sugar
2 tablespoons hot water
2 tablespoons espresso powder
1 ½cups cold brew coffee
½gallon milk
1 teaspoon vanilla extract
½gallon French vanilla ice cream
Whipped Cream Topping
1cup heavy whipping cream
1 tablespoon powdered sugar
More Espresso powder to garnish.
Instructions
Punch
Pour water into a small saucepan, place it on the stove, and turn on the heat.
Stir sugar into hot water until sugar is melted and simmer for 1 minute, set aside.
Stir espresso powder into the 2 tablespoons of hot water.
Mix the simple syrup and the espresso coffee together to make a coffee syrup, stir, and let cool for a few minutes.
Pour the milk into the punch bowl or large container and add the coffee syrup and the vanilla, stir together. (You can store this in the freezer until ready to serve, then defrost until partially thawed or fully thawed and continue with the rest of the instructions.)
Add the ice cream one scoop at a time into the punch mixture and stir, allowing the ice cream to melt into the punch.
Whipped Cream Topping
Whip the cream in a medium bowl with a mixer until it thickens.
Add the powdered sugar, and whip some more until light and fluffy peaks form; don't overmix or it will become butter.
To make a frostier coffee punch, freeze the combined punch ingredients in a large container for a few hours before adding themto the punch bowl.
Make batches of the syrup and store them in the refrigerator for a few days or in the freezer for several weeks to make party time preparation even more effortless.
For a sugar-free punch, use sugar-free ice cream and a sugar substitute.
Use decaffeinated coffee or half-decaf in your cold brew to lower the chance of the caffeine jitters.
Before serving, garnish with sprinkles of cocoa powder, chocolate syrup, or caramel syrup on top or underneath of the dollops of whipped cream.
Pour some punch mixture into an ice cube tray and freeze; stir the coffee ice cubes into the punch before adding the ice cream and topping it with the whipped cream for an iced coffee punch.
To suit your taste, you can use your favorite ice cream flavor, such as plain vanilla, chocolate, caramel, or coffee ice cream (for more coffee flavor), instead of the French Vanilla.
Author:Louisiana Woman
Prep Time:30 minutes
Category:Drink
Cuisine:American
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